Compositions containing a nopal cactus isolate and method for making same

ABSTRACT

Compositions and methods of making compositions containing nopal cactus isolates derived from the juice and/or soluble solid fractions of nopal pads. In another aspect, the invention relates to compositions for making coffee, coffee compositions and methods of making such compositions, which contain nopal cactus isolates.

BACKGROUND OF THE INVENTION

The present invention relates to dietary supplements and compositionscontaining nopal cactus isolates derived from the juice and/or solublesolid fractions of nopal pads and methods of preparing the supplementsand compositions. The invention also specifically relates tocompositions for making coffee, coffee compositions and methods formaking such compositions, which contain the nopal cactus isolates.

In developed countries around the world, there is a tremendous interestin personal fitness and wellness. At the same time there is a disturbingtrend that people, including adults and children are becomingoverweight. By overweight, it is meant that the subject has exceededacceptable weight range and percent body fat generally considered ashealthy determined by factors including, but not necessarily limited toage, height, sex, and body type. For example, over 50% of the humanpopulation in the United States is considered overweight, approximately20% being obese. Obesity produces a wide range of health concernsincluding sleep apnea, orthopedic complications, arterial sclerosis,diabetes and heart disease. All these undesirable conditions contributein development of an unsatisfactory quality of life and in some casespremature death.

Many studies have been conducted to identify the factors that contributeto being overweight. The main factors include high caloric density infoods, large portion sizes, diets that are rich in fat, decreasingamounts of exercise, high availability of food, increased numbers ofeating occasions, low knowledge of actual foods and portions eaten bythe consumer, lack of information on energy expenditure through normaldaily activities and exercise, and eating stimulated by stress, hormonalshifts during the menstrual cycle for women, and hunger. A number ofapproaches to control the caloric balance including consumable productshave been developed with mixed success. In the United States, over thecounter weight loss products are sold to help consumers reduce theirweight or maintain current weight. These products are grouped into overthe counter diet aids and meal replacements. The over the counter dietaids include appetite suppressants, like Dexatrim® and Acutrim®, whichboth use phenylpropranolamine (PPA) as the appetite suppressant. Thisappetite suppressant can even be released over time to help controlhunger for longer periods of time for the consumer. In addition, thereare dietary supplements, like Metabolife 356®, which help people withtheir diets while providing energy. Consumers use these products up to 3times a day to help control hunger and increase energy. However, manysupplements have been shown to have potentially dangerous side effects,such as increased risk of hemorrhagic stroke from PPA containingsupplements.

There are also prescription drugs that can help consumers to lose weightthat fall into the anti-obesity drug class. These drugs are used todecrease appetite or increase the feeling of being full by possiblyincreasing levels of serotonin or catecholamine—two brain chemicals thateffect mood and appetite. Examples of products in this group includeFastin® from Smith-Kline-Beechan which uses phentermine hydrochloride,Meridia® from Knoll-BASF Pharma which uses sibutramine and Pondimin®from Wyeth Ayerst which uses phenfluramine hydrochloride and Redux® fromWyeth Ayerst which uses dexfenfluramine. All of these products must beobtained through a physician by use of a prescription. Again, suchproducts typically include potent stimulants that can have potentiallydangerous side effects, such as increased blood pressure and, in somecases, damage to a patient's pulmonary system. Some prescription dietdrugs can also be highly addictive resulting in the patient becomingphysically and psychologically dependent on the medication.

There are also commercial weight loss programs available throughprograms like Weight Watchers®, Jenny Craig®, and hospital supervisedprograms that are designed to help consumers track energy intake andenergy output through a variety of techniques and devices. While many ofthe technologies mentioned above can be useful in losing weight, theproblem is keeping the weight off. Short term diets can be unhealthybecause it causes the body to adopt a starvation mode, lowers themetabolism and lowers the ability to burn fat. Often people “yo-yo”,that is, lose large amounts of weight only to gain it back once they getoff the weight loss program they were on. This so-called “yo-yo” effectcan damage a person's health by zapping energy and destroying theirmetabolism, leading to binge eating, craving and feelings ofdeprivation.

Cardiovascular disease is a leading cause of morbidity and mortality,particularly in the United States and in Western European countries.Several causative factors are implicated in the development ofcardiovascular disease including hereditary predisposition to thedisease, gender, lifestyle factors such as smoking and diet, age,hypertension, and dyslipidemia, including hyperinsulinema due to insulinresistance. Several of these factors, particularly dyslipidemia andchronically elevated serum insulin, contribute to the development ofatherosclerosis, a primary cause of vascular and heart disease.

Insulin resistance is a common metabolic disorder in modern Westernsociety, predisposed to largely as a result of factors in modern Westernsociety living. Poor insulin activity and chronically elevated bloodinsulin levels are associated with a number of serious diseases. Amongthese, hypertension, obesity, ischaemic heart disease, dyslipidemia andnon-insulin-dependent diabetes mellitus (NIDDM) are major diseases inwhich insulin resistance has a clearly demonstrated relationship withthe etiology and clinical course of the disease.

Nopal cactus fruit and pads of the opuntia cactus genus have been a foodstaple of the natives of the Americas for thousands of years. Virtuallyevery fruit and vegetable store in Mexico, central and South Americasell the fruit and young tender nopal pads. The fruit is also known asprickly pear fruit. The fleshy leaves (or pads) of the nopal cactus arelarge, circular, paddle-like members that typically grow to be 7 to 10inches in length, 4 to 5 inches in width and 0.5 inches thick.

It has been reported that the fruit and pads from the opuntia genus ofcactus, which are rich in vitamins and minerals, act as natural fatblockers, can reduce serum low-density lipoprotein-cholesterol (LDL),and can reduce blood glucose levels in hyperglycemic individuals byincreasing insulin sensitivity. However, in order to realize the fullhealth benefits of the fruit and pads of the prickly pear cactus, aperson would need to consume a significant amount (e.g., 300-500 g ofcooked nopal pads per day) of the fruit or pads on a regular basis.Moreover, the fruit and pads of the prickly pear cactus are notavailable in all areas or during all seasons.

Thus, there is a need for new dietary or nutritional food productscontaining natural ingredients which are effective for loweringcholesterol, stabilizing blood glucose and insulin levels and promotinghealthy weight management, which can reduce the risks of coronary heartdisease and diabetes without the side effects and disadvantages of knownsupplements or products, including the disadvantages described above.Moreover, new methods and compositions utilizing concentrated nopalcactus components which are capable of providing significant lowering ofLDL in the blood to significantly reduce the risk of atherosclerosis andcoronary heart disease remain desirable.

SUMMARY OF THE INVENTION

The present invention is directed to dietary supplements andcompositions containing nopal cactus isolates and methods of preparingthe supplements and compositions. The isolates are derived from thejuice and/or soluble solid fractions of nopal pads of the opuntia genus,preferably the opuntia ficus indica and/or opuntia streptacantha lemairevariety. The invention also specifically relates to compositions formaking coffee, coffee compositions and methods for making suchcompositions, which contain the nopal cactus isolates.

In one aspect, the invention relates to a composition for making coffeewhich includes a nopal cactus isolate and roasted ground coffee beans.The isolate is preferably derived from the juice and/or soluble solidfractions of nopal pads of the opuntia genus. Preferably, the nopal padsare from the opuntia ficus indicia and/or opuntia streptacantha lemairevariety.

The nopal cactus isolate can be freeze-dried. Preferably, thefreeze-dried isolate is present in an amount to enhance weight reductionand/or reduce cholesterol as a result of consuming the coffee made fromthe composition.

It is preferred that the nopal pads are young nopal pads harvested priorto flowering of the cactus plant. It is also preferred that the nopalpads are roasted in a controlled manner to enhance the flavor of theisolate. More specifically, the isolate can have a flavor that iscompatible with brewed coffee.

The composition can be in a form suitable for making coffee by a methodselected from the group consisting of drip, percolation, press,espresso, latte, instant coffee and flow-through bag. Preferably, thecoffee made by the present composition is intended to be served hot.

In another aspect, the invention is directed to a method of making acoffee composition which includes blending a freeze-dried nopal isolatepowder with ground coffee beans.

In a preferred embodiment, the isolate powder is prepared by (i)roasting nopal cactus pads of opuntia ficus indica and/or opuntiastreptacantha lemaire variety to enhance the flavor of coffee preparedfrom the coffee composition; (ii) substantially separating insolublepulp from soluble solids and nopal pad juice; (iii) concentrating thejuice and soluble solids; and (iv) freeze-drying the concentrate to forma powder.

The nopal cactus pads are typically (i) cleaned and de-thomed beforeroasting and (ii) ground after roasting to release the nopal pad juiceand soluble solids. The nopal cactus pads can be cleaned using a waterand chlorine solution to remove organic debris. In one embodiment, thepads are soaked in a solution having a pH of about 7.5 for about 10minutes, e.g., in a sodium bicarbonate solution, prior to roasting. Theroasting step preferably includes roasting the pads to achieve about alevel 2 roast, on the coffee roasting scale. The grinding of the pads ispreferably accomplished by using a hammer mill grinder.

In one embodiment, the ground nopal pads are heated sufficiently tosubstantially inactivate cellulase enzymes naturally present in the padsprior to separating insoluble pulp from the juice and soluble solidfractions. Inactivating cellulose enzyme stabilizes the nutrientspresent in the nopal filet and prevents it from breaking down.Preferably, the heating is accomplished by immediately steam heating theground nopal pads to at least about 160° F. More preferably, the groundnopal is steam heated immediately after grinding. Most preferably, theheating is accomplished by simultaneously steam heating and grinding thenopal pads.

The separating step is preferably accomplished by filtering theinsoluble pulp out of the juice and soluble solid fractions.

In an embodiment of the invention, the method includes pasteurizing thejuice and soluble solids fractions. Preferably, the pasteurization isaccomplished by flash pasteurizing the juice and soluble solidfractions, e.g., at a temperature of at least about 192° F. for about 10seconds. The pasteurized juice/soluble solids can then be concentratedby concentrating the pasteurized juice and soluble solid fractions to aconcentrate suitable for freeze-drying. The concentrating step ispreferably accomplished by using reverse osmosis to concentrate thejuice to about a 12% solids concentration.

In another embodiment, the method includes adjusting the pH of theconcentrated juice and soluble solids to substantially match the pH ofcoffee. Preferably, the concentrate is adjusted to a pH of about 5.0.The method can also include subjecting the adjusted concentrate to asecond pasteurization step. Preferably, the second pasteurization stepis carried out by flash pasteurizing the concentrate, e.g., at atemperature of at least about 192° F. for about 10 seconds.

In one embodiment, the method also includes filtering the juice andsoluble solid fractions to provide a substantially clear liquid. Thefiltering step is preferably accomplished by recycling the juice througha diatomaceous earth filter. The substantially clear liquid ispreferably pasteurized and concentrated to a concentrate suitable forfreeze-drying. The pH of the substantially clear liquid is preferablyadjusted to substantially match the pH of coffee.

It is also contemplated that the method includes adding at least onepreservative to the nopal juice and/or soluble solid fractions prior tofreeze-drying.

The concentrated juice and soluble solids are preferably freeze-dried toform a powder that has a moisture content of less than about 7%. Thefreeze-dried powder can be ground to a selected size prior to blendingwith the ground coffee beans. Preferably, the freeze-dried nopal powderis ground to a granule size of about 100 mesh.

The final blend preferably contains about 2 to about 30 wt %, morepreferably, about 5 to about 25 wt % and, most preferably, about 5 wt %of the ground freeze-dried nopal powder.

In another aspect, the invention is more generally directed to a dietarysupplement, which includes a nopal cactus isolate derived from the juiceand/or soluble solid fractions of nopal pads of the opuntia ficus indicaand/or opuntia streptacantha lemaire variety.

In one embodiment, the supplement includes a therapeutically effectiveamount of the isolate to reduce or maintain weight, or an effectiveamount to reduce cholesterol.

The isolate is preferably derived from young nopal pads harvested priorto flowering of the plant. Preferably, the nopal pads are roasted toenhance the flavor of the isolate.

In one embodiment, the supplement is in liquid form. Preferably, thesupplement is in a form selected from the group consisting of a juice,coffee and tea.

In yet another aspect, the invention is directed to a method for makinga dietary supplement, which includes roasting nopal cactus pads of theopuntia genus; grinding the roasted pads; substantially separating juiceand soluble solid fractions from insoluble fractions of the ground androasted pads; and freeze-drying the juice and soluble fractions to forma powder. Preferably, the nopal pads are of a variety selected from thegroup consisting of opuntia ficus indica, opuntia streptacantha lemaireand combinations thereof.

The method can include blending the powder with ground roasted coffeebeans to provide a composition suitable for brewing coffee. In such acase, the roasting step is preformed under conditions to develop a tastethat will be compatible with brewed coffee.

The method can also include, prior to freeze-drying, the steps ofheating the ground nopal pads to inactivate the cellulase enzymenaturally present in fresh nopal pads; filtering out the insoluble pulpfrom the nopal pad juice and soluble solid fractions; filtering thenopal pad juice and soluble solid fractions until the juice becomesclear; flash pasteurizing the clear juice; concentrating the pasteurizedjuice to a concentration suitable for freeze-drying; adjusting the pH ofthe concentrate; and subjecting the concentrate to a second flashpasteurization step. Preferably, the pH is adjusted to about 5.0. Themethod can also include adding at least one preservative to the juice.

In yet another aspect, the invention is directed towards a method forlowering cholesterol, stabilizing blood glucose and insulin levelsand/or promoting healthy weight management. The method includesadministering coffee made from the composition for making coffee whichincludes a nopal cactus isolate, as described above, in atherapeutically effective amount and at a frequency sufficient to lowercholesterol, stabilize blood glucose and insulin levels and/or promotehealthy weight management.

In another aspect, the invention is directed to an item of manufacturewhich includes a container containing a coffee composition, thatincludes a blend of ground roasted coffee and a nopal cactus isolate,wherein the container is associated with printed labeling advising ofthe attributes or benefits of the coffee composition. The attributes orbenefits can include lowering cholesterol, stabilizing blood glucose andinsulin levels or reducing (or maintaining) weight by consuming coffeemade from the coffee composition.

Additional objects, advantages and novel features of the invention willbe set forth in part in the description and examples which follow, andin part will become apparent to those skilled in the art uponexamination of the following, or may be learned by practice of theinvention. The objects and advantages of the invention may be realizedand attained by means of the instrumentalities and combinationsparticularly pointed out in the appended claims.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a flowchart showing a process for preparing a coffee blendcontaining isolate granules from nopal cactus pads according to apreferred embodiment of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

The present invention is directed to dietary supplements andcompositions containing nopal cactus isolates, methods of making suchsupplements and methods for improving health by consuming suchsupplements. The isolates are preferably derived from the juice and/orsoluble solid fractions of nopal pads of the opuntia ficus indica and/oropuntia streptacantha lemaire variety.

The nopal cactus isolates according to the invention maximize theeffects of lowering cholesterol, stabilizing blood glucose and insulinlevels and promoting healthy weight management, which can reduce therisks of coronary heart disease and diabetes without the side effectsand disadvantages of other supplements or products currently being used.While not being bound by theory it is believed that the nopal cactusisolates of the present invention maximize the concentration andavailability of phytonutrients which are contained in the nopal padjuice and soluble solid fractions and which are effective for loweringcholesterol, stabilizing blood glucose and insulin levels and promotinghealthy weight management. It is also believed that by isolating thejuice and soluble solid fractions from the insoluble fiber and solidmaterials, the availability and uptake of the desired phytonutrients isimproved.

The nopal cactus isolates are also prepared in such a way as to enhancethe flavor of the nopal pad juice and resulting isolate, and to achievea particle size and density which is compatible with ground coffee. Thisresults in a coffee product having superior flavor, while maximizing thedelivery and uptake of the phytonutrients naturally found in the nopalpad juice and soluble solid fractions.

Consuming coffee which contains the nopal pad isolates is a convenientand effective way to obtain the health benefits of the nopal isolates.It is also believed that the nopal isolates and coffee work togethersynergistically to increase metabolism, reduce obesity and controlweight, while at the same time lowering cholesterol and blood glucoseand insulin levels.

In one aspect, the invention relates to a composition for making coffeewhich includes a nopal cactus isolate, derived from the juice and/orsoluble solid fractions of nopal pads of the opuntia ficus indicavariety, and roasted ground coffee beans.

The nopal cactus isolate can be freeze-dried. Preferably, thefreeze-dried isolate is present in an amount to enhance weight reductionand/or reduce cholesterol as a result of consuming the coffee made fromthe composition.

It is preferred that the nopal pads are young nopal pads harvested priorto flowering of the cactus plant. It is also preferred that the nopalpads are roasted in a controlled manner to enhance the flavor of theisolate. More specifically, the isolate can have a flavor that iscompatible with brewed coffee.

The composition can be in a form suitable for making coffee by a methodselected from the group consisting of drip, percolation, press,espresso, latte, instant coffee and flow-through bag. Preferably, thecoffee made by the present composition is intended to be served hot.Thus, it is also contemplated that the composition can be brewed intocoffee and then the brewed coffee can be freeze-dried or otherwiseformed into a reconstitutable powder that, when reconstituted with hotwater, provides a nutritionally superior product to simple brewedcoffee, and that possesses the health benefits of the nopal pad isolate.

It is also contemplated that the coffee can contain other ingredients toprovide additional health benefits or to improve the drinkingexperience. Preferably, the ingredients that provide additional healthbenefits are natural health promoting ingredients, such as, for example,Bitter Orange, Gracinia Cambogia or Kola Nut Extract.

Ingredients that improve the drinking experience can include sweeteners,whitening agents or flavorants. Preferred flavorants include spices suchas cinnamon, mint, peppermint, cardamom, ginger and nut flavors.

While not being bound by theory, it is postulated that the nopal padisolates in combination with coffee according to the present inventionallows the phytonutrients of the nopal pad isolates to rapidly disperseand thereby be more available for their cholesterol lowering and bloodglucose lowering effects. Accordingly, while it is preferred that thecoffee is regular caffeine containing coffee, it is also contemplatedthat the coffee blend according to the invention can includede-caffeinated coffee, reduced caffeine coffee or a combination (ormixture) of regular caffeinated and decaffeinate coffee.

In another aspect, the invention is directed to a method of making acoffee composition which includes blending a freeze-dried nopal isolatepowder with ground coffee beans. It is also contemplated that the nopalisolate powder can be prepared by other methods, such as, for example,spray drying.

In a preferred embodiment, the isolate powder is prepared by (i)roasting nopal cactus pads of opuntia ficus indica and/or opuntiastreptacantha lemaire variety to enhance the flavor of coffee preparedfrom the coffee composition; (ii) substantially separating insolublepulp from soluble solids and nopal pad juice; (iii) concentrating thejuice and soluble solids; and (iv) freeze-drying the concentrate to forma powder.

The nopal pads, preferably the new petal growth, referred to as the“nopalito” from the opuntia ficus indica and/or opuntia streptacanthalemaire species of cactus, are selectively harvested, typically bycutting each leaf (or pad) manually.

The nopal cactus pads are then typically (i) cleaned and de-thomedbefore roasting and (ii) ground after roasting to release the nopal padjuice and soluble solids. The harvested nopal pads are first cleaned,e.g., by washing in a water and chlorine mixture to remove organicdebris. The nopal pads are then de-thorned, e.g., by manually removingthe thorns. In a preferred embodiment, the de-thorned pads are soaked ina basic solution, preferably about at a pH of about 7.1 to about 8.5,and more preferably about 7.5, for about 10 minutes prior to roasting,for example, in a sodium bicarbonate solution. It is believed that thissoaking step maximizes or at least improves, the extraction of thedesirable phytonutrients.

The roasting step preferably includes roasting the cleaned and de-thomedpads to achieve about a level 2 roast, on the coffee roasting scale. Thecoffee roasting scale is well known to those skilled in the art ofcoffee bean roasting and is based on the color of the roasted beans. Theroasted beans are rated on a scale from 1 to 5, with 1 being thelightest roast and 5 being a very dark roast. The roasting step can becarried out by roasting the nopal pads at a temperature of about250-400° F. for about 3-5 minutes with each side being roasted forapproximately 1.5-2.5 minutes. An Excelsior Drum Roaster made by Probatwas found to be acceptable for roasting the nopal pads.

The roasted pads can be ground by any conventional means whichsufficiently disrupts or dissociates the juice and soluble solidfractions from the insoluble solid or fiber fractions of the pads. Thegrinding of the pads is preferably accomplished by using a hammer millgrinder.

In one embodiment, the ground nopal pads are heated sufficiently tosubstantially inactivate cellulase enzymes naturally present in the padsprior to separating insoluble pulp from the juice and soluble solidfractions. Preferably, the heating is accomplished by steam heating theground nopal pads to at least about 140° F., more preferably at leastabout 150° F. and most preferably at least about 160° F. The heatingstep is preferably carried out immediately upon grinding the pads.Preferably, a hammer mill grinder equipped with steam nozzles, such asthe Ritz Disintegrator, Model RP12, is used to immediately heat theground nopal, i.e., steaming simultaneously while grinding. In additionto inactivating cellulose enzymes, heating with steam reduces theviscosity of the nopal juice. It is believed that this simultaneoussteaming while grinding preserves the pharmacologically activecomponents of the nopal for maximum efficaciousness and preventsdegradation of such components. It is also believed that immediate steamheating after grinding (or simultaneous with grinding) also pasteurizesthe nopal material, preventing breakdown of nutrients by microorganismsand preserving the efficaciousness of the material during processing.

The separating step is preferably accomplished by filtering theinsoluble pulp out of the juice and soluble solid fractions. Thefiltering step can be accomplish by filtering the juice and solublesolid fractions, using a finisher of a type well known in the foodprocessing industry. For example, a Brown Model No. 3900 or 2503 screwtype finisher is suitable for separating out the insoluble solidfractions from the juice and solid soluble fractions.

In an embodiment of the invention, the method includes pasteurizing thejuice and soluble solid fractions. The isolated juice/soluble solidfractions can be pasteurized using known methods to stabilize andsignificantly reduce the amount of any micro-organisms present.Preferably, the pasteurization is accomplished by flash pasteurizing thejuice and soluble solid fractions at a temperature of at least about170° F., more preferably at least about 180° F. and most preferably atleast about 192° F. for about 10 seconds.

The pasteurized juice/soluble solids can then be concentrated byconcentrating the pasteurized juice and soluble solid fractions to aconcentrate suitable for freeze-drying. The concentrating step ispreferably accomplished by removing water to provide a concentratehaving at least about 8 wt %, more preferably at least about 10 wt % andmost preferably at least about 12 wt % solids concentration. Preferably,the concentrating step is carried out at room temperature by using anOsmonics reverse osmosis method to achieve about a 12 to 15 wt % solidsconcentration. It is believed that concentrating the juice/solublesolids by reverse osmosis prevents thermal breakdown of the long chainglucomannons and polyphenols, maximizing the efficaciousness of thefinished product.

In another embodiment, the method includes adjusting the pH of theconcentrated juice and soluble solids to substantially match the pH ofcoffee. Preferably, the concentrate is adjusted to a pH of about 5.0.The method can also include subjecting the adjusted concentrate to asecond pasteurization step. Preferably, the second pasteurization stepis also carried out by flash pasteurizing the concentrate at atemperature of at least about 170° F., more preferably at least about180° F., and most preferably at least about 192° F. for about 10seconds.

In one embodiment, the method also includes filtering the juice andsoluble solid fractions to provide a substantially clear liquid. Thisfiltering step is preferably carried out following the initialseparation step and prior to the first flash pasteurization step. Thefiltering step is preferably accomplished by recycling the juice througha diatomaceous earth filter. Such a filtering process is well known andcan be accomplished using a plate and frame filter press, in which thediatomaceous earth accounts for about 10 wt % of the filter cake. Thesubstantially clear liquid is preferably pasteurized and concentrated toa concentrate suitable for freeze-drying. The pH of the substantiallyclear liquid is also preferably adjusted to substantially match the pHof coffee.

It is also contemplated that the method includes adding at least onepreservative to the nopal juice and/or soluble solid fractions prior tofreeze-drying. While any number of known preservatives can be used, thepreferred preservatives are sodium benzoate and potassium sorbate. Forexample, it has been found that adding 0.05% sodium benzoate and 0.05%potassium sorbate, based on the weight of the total concentrate,maintains the freshness of the concentrate without adversely affectingthe taste or appearance of the final product.

The concentrated juice and soluble solids are preferably freeze-dried toform a powder that has a moisture content of less than about 12%, morepreferably less than about 10% and most preferably less than about 7% byweight. The freeze-dried powder can be ground to a selected size priorto blending with the ground coffee beans. Preferably, the freeze-driednopal powder is ground to a size sufficient to permit 100% of the powderto pass through a 100 mesh screen.

The final blend preferably contains about 2 to about 30 wt %, morepreferably, about 5 to about 25 wt % and, most preferably, about 5 wt %of the ground freeze-dried nopal powder.

Referring to the drawing, FIG. 1 depicts a flow chart showing theprocedure for manufacturing a nopal pad isolate and coffee compositionaccording to a preferred embodiment of the present invention.

Young nopal pads, i.e., new petal growth pads, are selectively harvestedfrom cactus plants of the opuntia ficus indica and/or opuntiastreptacantha lemaire variety prior to flowering by cutting each leaf(or pad) manually (step S100).

The harvested nopal pads are then washed in a water and chlorine mixtureto remove organic debris (step S101).

Next, the washed pads are manually de-thomed (step S102).

The de-thomed pads are then soaked in a sodium bicarbonate solution at apH of about 7.5 for about 10 minutes (step S103).

The de-thomed pads are then roasted in an Excelsior Drum Roaster, at atemperature in the range of about 250° F. to about 398° F. for a totalof about 3-5 minutes with each side being roasted for approximately1.5-2.5 minutes to a medium dark roast (step S104).

The roasted pads are then ground using a hammer mill grinder equippedwith steam nozzles to release and dissociate the juice and soluble solidfractions from the insoluble fiber/solid fractions of the pads. Steam isintroduced through the steam nozzles to immediately heat the groundnopal material to at least about 160° F., to inactivate the cellulaseenzyme that is naturally present in the fresh nopal pads and to reducethe viscosity of the juice/soluble fractions (step S105).

The insoluble pulp is then removed by filtering the juice/solublefractions using a Brown Model 3900 or 2503 screw type finisher (stepS106).

Next, the screened juice/soluble fractions is filtered using adiatomaceous earth (D.E.) filter aide in a plate and frame filter press,in which the D.E. is about 10 wt % of the filter cake and the filtrateis recycled until the filtrate is a clear juice stream (step S107).

The clear juice is then flash pasteurized at temperature of about 192°F. for about 10 seconds (step S108).

Next, water is removed from the juice at room temperature using reverseosmosis to achieve about a 12 to 15 wt % solids concentration (stepS109).

Sodium benzoate and/or potassium sorbate are then added as preservativesto the concentrate in amounts to achieve 0.05 wt % sodium benzoate and0.05 wt % potassium sorbate, based on the total weight of theconcentrate (step S 110).

Next, the pH of the concentrate is adjusted to about 5.0 (step S111).

The adjusted concentrate is then flash pasteurized at a temperature ofabout 192° F. for about 10 seconds (step S112).

The pasteurized concentrate is then freeze-dried to provide afreeze-dried nopal isolate having a moisture content of less than about7 wt % (step S113).

The freeze-dried nopal isolate is then ground to powder having aparticle size in which at least about 100% of the powder passes througha 100 mesh screen (step S114).

The ground powder is then thoroughly blended with roasted ground coffeebeans, to provide a blend containing about 5 wt % of the groundfreeze-dried nopal powder (step S115).

In another aspect, the invention is more generally directed to a dietarysupplement, which includes a nopal cactus isolate derived from the juiceand/or soluble solid fractions of nopal pads of the opuntia ficus indicaand/or opuntia streptacantha lemaire variety.

In one embodiment, the supplement includes a therapeutically effectiveamount of the isolate to reduce or maintain weight, to reducecholesterol, or to both reduce (or maintain) weight and reducecholesterol. Preferably, the isolate is substantially free of theinsoluble solid and fibrous components naturally present in the nopalpads. Preferably, the nopal pad isolate contains less than about 1 wt %,more preferably less than about 0.5 wt %, and most preferably less thanabout 0.1 wt % of insoluble fiber or solid components. It is alsopreferred that the yield of isolate from the initial juice, i.e., thejuice produced by grinding and removing the insoluble solid and fibrousfractions, is at least about 1%, more preferably 1.5% and mostpreferably about 2% of the juice and soluble solid components.

The nopal pad isolate according to the invention is preferably rich inthe pectin, nutrients, flavonoids, glucomannons and polyphenolsnaturally found in the nopal pads. Preferably, the isolate is preparedin a manner which avoids significant cleavage or breakdown of the longchain glucomannons and polyphenols found in the juice and soluble solidfractions of the nopal pads.

The isolate is preferably derived from young nopal pads harvested priorto flowering of the plant. Preferably, the nopal pads are roasted in acontrolled manner prior to juicing to enhance the flavor of the isolate.

It is contemplated that the isolate can be added to any suitable carrieror edible additive. In one embodiment, the supplement is in liquid formwith the isolate being added to any of a variety of water-basedfoodstuffs, such as drinks, for example, juice drinks, sports drinks ordrink mixes. Preferably, the supplement is the form of a hot beverage,for example, a brewed or instant tea or coffee. The brewed tea or coffeecan be produced by brewing a composition containing tea leaves and thenopal isolate or a composition containing ground coffee and the nopalisolate, respectively. The instant tea or coffee can be produced byfreeze-drying or otherwise forming the brewed tea or coffee into areconstitutable powder that can be reconstituted with hot water.Alternatively, a standard instant tea or coffee can be blended with areconstitutable nopal isolate powder. Preferably, the supplement is in aform selected from the group consisting of a juice, coffee and tea.

In yet another aspect, the invention is directed to a method for makinga dietary supplement, which includes roasting nopal cactus pads of theopuntia ficus indica and/or opuntia streptacantha lemaire cactusvariety; grinding the roasted pads; substantially separating juice andsoluble solid fractions from insoluble fractions of the ground androasted pads; and freeze-drying the juice and soluble fractions to forma powder.

The method can include blending the powder with ground roasted coffeebeans to provide a composition suitable for brewing coffee. In such acase, the roasting step is preformed under conditions to make the tastecompatible with brewed coffee.

The method can also include, prior to freeze-drying, the steps ofheating the ground nopal pads to inactivate the cellulase enzymenaturally present in fresh nopal pads; filtering out the insoluble pulpfrom the nopal pad juice and soluble solid fractions; filtering thenopal pad juice and soluble solid fractions until the juice becomesclear; pasteurizing the clear juice; concentrating the pasteurized juiceto a concentration suitable for freeze-drying; adjusting the pH of theconcentrate; and subjecting the concentrate to a second pasteurizationstep. Preferably, the pH is adjusted to about 5.0. The method can alsoinclude adding at least one preservative to the juice. In oneembodiment, the method results in yield of the juice and solublefractions by weight that is at least 30% or greater, preferably at least40% or greater, and, more preferably, at least 50% or greater of thetotal weight of the starting nopal pads. Preferably, the yield of theisolate from the juice and soluble solid fraction is at least about 1%or greater, preferably at least about 1.5% or greater, and morepreferably at least about 2% or greater of the total weight of the juiceand soluble solids.

In yet another aspect, the invention is directed towards a method forlowering cholesterol, stabilizing blood glucose levels and/or promotinghealthy weight management. The method includes administering anutritional supplement or food stuff which includes a nopal cactusisolate, as described above, to someone in need thereof, in antherapeutically effective amount and at a frequency sufficient to lowercholesterol, stabilize blood glucose and insulin levels and/or promotehealthy weight management. Preferably, the nutritional supplement orfood stuff in the form of coffee made from the composition for makingcoffee discussed above.

Preferably, the person in need of lowering cholesterol, stabilizingblood glucose levels or weight reduction (or stabilization) will consumebetween about 2 and 4 cups of coffee made from the composition, asdescribed above. The effectiveness of the composition in loweringcholesterol, stabilizing blood glucose levels and promoting weightmanagement is generally dependent upon the individuals body weight andphysiology. Thus, the amount administered will be dependent upon theindividual's needs.

In another aspect, the invention is directed to an item of manufacturewhich includes a container containing a coffee composition, thatincludes a blend of ground roasted coffee and a nopal cactus isolate,wherein the container is associated with printed labeling advising ofthe attributes or benefits of the coffee composition. The attributes orbenefits can include lowering cholesterol, stabilizing blood glucoselevels or reducing (or maintaining) weight by consuming coffee made fromthe coffee composition.

EXAMPLES

The following non-limiting examples have been carried out to illustratepreferred embodiments of the invention. These examples include thepreparation of a nopal pad isolate, a coffee product, evaluations of thecoffee product according to the invention and anticipated benefits ofthe products according to the invention.

Example 1

The following example relates to a method for preparing a nopal padisolate according to the invention. Approximately one metric ton (about2,200 pounds) of young nopal pads of the opuntia ficus indica varietywere manually harvested. The nopal pads were washed in a water andchlorine mixture to remove organic debris. The nopal pads were thende-thorned manually. The de-thorned pads were then soaked in a sodiumbicarbonate solution having a pH of about 7.5 for about 10 minutes.

After soaking, the pads were roasted in an Drum Roaster, Probat ModelExcelsior, at a temperature of about 375° F. for about 3 minutes. Theroasted pads were inspected to ensure a medium dark roast, i.e., a level2 roast on the coffee roasting scale.

The roasted nopal pads were ground using a Ritz disintegrator hammermill grinder, Model No. RP12, equipped with steam muzzles. The nopalmaterial was immediately steam heated to a temperature of about 160° F.by introducing steam through the steam nozzles.

The insoluble pulp was separated from the juice by filtering the juiceusing a Brown Model No. 3900 screw type finisher. Approximately 130gallons of juice was obtained. The resulting juice was passed through aplate and frame filter press containing a diatomaceous earth (D.E.)filter aide. The D.E. accounted for about 10 wt % of the filter cake.The juice stream was recycled until the juice coming out was clear.

The clear juice was then flash pasteurized using an APV plate heatexchanger at a temperature of about 192° F. for about 10 seconds. Waterwas then removed from the clear juice using an Osmonix reverse osmosissystem, having a maximum flow rate of about 5 gpm at 700 psi, to achieveabout a 12 wt. % solids concentration.

Sodium benzoate and potassium sorbate were added to the concentrate toachieve about 0.05% sodium benzoate and 0.05% potassium sorbate, basedon the weight of the concentrate. The pH was then adjusted to about 5using citric acid. The adjusted concentrate was again flash pasteurizedat about 192° F. for about 10 seconds.

The pasteurized concentrate was then freeze dried using a Cuddon FD 80freeze dryer to produce approximately 22 pounds of a freeze dried powderhaving a moisture content of about 6 wt %.

The freeze dried nopal isolate powder was then ground using a FitzmillModel D grinder to a particle size such that essentially 100% of theparticles would pass through a 100 mesh screen. Approximately 22 poundsof the nopal isolate powder were obtained.

Example 2

The following example relates to a method for preparing a compositionfor making coffee according to the invention. Approximately 1,200 gramsof roasted coffee beans were ground to a size suitable for makingautomatic drip coffee. The ground coffee beans were combined withapproximately 60 grams of the freeze dried nopal isolate powder fromExample 1 and were thoroughly blended using a Ross Ribbon Blender Model42N.

Example 3

This example relates to a method for preparing coffee according to theinvention. Approximately, 75.6 grams of the coffee/nopal isolate blendfrom Example 2 were placed in a standard coffee filter and brewed intocoffee using a Krups automatic drip coffee maker. Approximately 6 cups,containing about 6 oz. per cup, of a coffee beverage were produced.

The resulting coffee was palatable and had an acceptable taste andflavor expected for a coffee drinking experience.

Example 4

Three groups of laboratory rats are each fed with a blend of 0.25%cholesterol and 2 g coffee. In each test group the concentration ofnopal isolate in the coffee is varied so that the coffee containsapproximately 0%, 3% and 5%, respectively. Serum total cholesterol andlipoprotein profile is determined for each group. After one monthfeeding, blood is withdrawn and serum total cholesterol, HDL and LDL isdetermined. Rats receiving a 5% nopal isolate-coffee blend have lowerweight gain when compared with counterparts being fed 3% or the control0%. Consumption of diet with coffee with 0% nopal isolate haveessentially no affect on total cholesterol and LDL cholesterol levels,however rats fed with freeze dried nopal isolate at 5% concentrationlevels have a significant, e.g. 34%, reduction of LDL cholesterollevels. Consumption of nopal isolate has no affect on HDL cholesterollevels. Thus, it can be concluded that the freeze dried nopal isolatehas potentially beneficial effect for hypercholesterolemia individuals.

Example 5

The effect of nopal soluble fiber vs. nopal soluble fiber and coffeeblend on low density lipoprotein (LDL) metabolism is investigated byfeeding 8 men with dyslipidema either a diet containing 5% nopal isolatefreeze dried juice concentrate mixed in water with no coffee or 5% nopalisolate freeze dried juice concentrate blended in hot coffee. After 6weeks, blood is withdrawn and plasma cholesterol profile is analyzed.Cholesterol levels are believed to be significantly decreased by thenopal isolate/coffee blend diet, e.g., a 36% decrease in LDL levels andhepatic free and esterified cholesterol levels reduced 33%. The 5% nopalisolate freeze dried juice concentrate in water with no coffee shows asignificantly smaller decrease, e.g., only a 28% decrease in LDL levelsand hepatic free and esterified cholesterol levels only reduced by 30%.These data suggest that nopal isolate taken with hot coffee is moreeffective in lowering cholesterol than nopal isolate with no coffee.

Example 6

Five to fifty men are selected for clinical study. The men areconsidered obese, i.e., having a Body Mass Index (“BMI”) in excess of30. BMI is calculated by dividing a person's weight (in lbs) by theirheight (in inches) and multiplying by 704.5. All the men in the studyare restricted to a controlled diet, in which the total amount ofcalories, carbohydrates and fats are approximately the same for eachsubject. The men are divided into four groups, the first of whichreceives 2 servings of regular instant coffee per day (with a servingbeing about 4.5 grams of regular instant coffee mixed with 6 ounces ofhot water, the second of which receives 2 servings of the nopal padisolate per day (with a serving being about 0.5 grams of the isolatemixed with 6 ounces of hot water), the third of which receives 2servings of nopal isolate enriched coffee (with a serving being about4.5 grams of instant regular instant coffee and about 0.5 grams of thenopal isolate mixed with 6 ounces of hot water), and the fourth of whichreceives no supplement (the “control” group). The diets of the groupsare selected to include no further source of weight loss or dietsupplements. The diets are continued for 6 months.

Prior to beginning the diets, the subjects are weighed. The subjects areweighed again for each group after the groups have been on therespective diets for 6 months. The results are compared between membersof each group and between the beginning of the study and end of thestudy for each member. Enhanced weight loss by the combination of thecoffee and nopal isolate is shown by a greater percent decrease weightin the combination group relative to the coffee group, the nopal isolategroup, and the control group.

Utility of the combination of the coffee and nopal isolate for weightloss in a human is evidenced by activity in the above example.

Thus, while there has been disclosed what is presently believed to bethe preferred embodiments of the invention, those skilled in the artwill appreciate that other and further changes and modifications can bemade without departing from the scope or spirit of the invention, and itis intended that all such other changes and modifications are includedin an are within the scope of the invention as described in the appendedclaims.

1. A composition for making coffee comprising a nopal cactus isolate androasted ground coffee beans.
 2. A composition according to claim 1,wherein said nopal cactus isolate is derived from the juice and/orsoluble solid fractions of nopal pads of the opuntia genus.
 3. Acomposition according to claim 2, wherein said nopal pads are of avariety selected from the group consisting of opuntia ficus indica,opuntia streptacantha lemaire and combinations thereof.
 4. A compositionaccording to claim 2, wherein said nopal cactus isolate is freeze-dried.5. A composition according to claim 4, wherein said freeze-dried isolateis present in an amount sufficient to enhance weight reduction as aresult of consuming said coffee.
 6. A composition according to claim 4,wherein said freeze-dried isolate is present in an amount sufficient toreduce cholesterol as a result of consuming said coffee.
 7. Acomposition according to claim 4, wherein said nopal pads are youngnopal pads harvested prior to flowering of the cactus plant.
 8. Acomposition according to claim 2, wherein said nopal pads are roasted ina controlled manner to enhance the flavor of said isolate.
 9. Acomposition according to claim 8, wherein said isolate has a flavorcompatible with brewed coffee.
 10. A composition according to claim 1,wherein said composition is in a form suitable for making coffee by amethod selected from the group consisting of drip, percolation, press,espresso, latte, instant coffee and flow-through bag.
 11. A compositionaccording to claim 10, wherein said coffee is intended to be served hot.12. A method of making a coffee composition comprising: blending afreeze-dried nopal isolate powder with ground coffee beans.
 13. A methodaccording to claim 12, wherein said isolate powder is prepared by (i)roasting nopal cactus pads of the opuntia ficus indica and/or opuntiastreptacantha lemaire variety to enhance the flavor of coffee preparedfrom said coffee composition.; (ii) substantially separating insolublepulp from soluble solids and nopal pad juice; (iii) concentrating saidjuice and soluble solids; and (iv) freeze-drying said concentrate toform a powder.
 14. A method according to claim 13, wherein nopal cactuspads are (i) cleaned and de-thomed before roasting and (ii) ground afterroasting for releasing nopal pad juice and soluble solids.
 15. A methodaccording to claim 14, wherein said de-thomed pads are soaked in a basicsolution before roasting.
 16. A method according to claim 14, whereinsaid roasting step includes roasting said pads to achieve about a level2 roast, on the coffee roasting scale.
 17. A method according to claim14, wherein said grinding of said pads is accomplished by using a hammermill grinder.
 18. A method according to claim 14, wherein said groundnopal pads are heated sufficiently to substantially inactivate cellulaseenzyme naturally present in nopal pads prior to separating insolublepulp from said juice and soluble solid fractions.
 19. A method accordingto claim 18, wherein said heating is accomplished by steam heating saidground nopal pads to about 160° F.
 20. A method according to claim 18,wherein said heating is accomplished by steam heating said ground nopalpads immediately after grinding.
 21. A method according to claim 18,wherein said heating is accomplished by simultaneously steam heating andgrinding said nopal pads.
 22. A method according to claim 13, whereinsaid separating step is accomplished by filtering said insoluble pulpout of said juice and soluble solid fractions.
 23. A method according toclaim 13, which further comprises pasteurizing said juice and solublesolids fractions.
 24. A method according to claim 23, wherein saidpasteurization is accomplished by flash pasteurizing said juice at atemperature of at least about 190° F. for about 10 seconds.
 25. A methodaccording to claim 24, which further comprises concentrating saidpasteurized juice and soluble solid fractions to a concentrate suitablefor freeze-drying.
 26. A method according to claim 25, wherein saidconcentrating step is accomplished by using reverse osmosis toconcentrate the juice to about a 12% solids concentration.
 27. A methodaccording to claim 13, which further comprises adjusting the pH of saidconcentrated juice and soluble solids to substantially match the pH ofcoffee.
 28. A method according to claim 27, wherein said concentrate isadjusted to a pH of about 5.0.
 29. A method according to claim 28, whichfurther comprises subjecting said adjusted concentrate to a secondpasteurization step.
 30. A method according to claim 29, wherein saidsecond pasteurization step is carried out by flash pasteurizing saidconcentrate at a temperature of at least about 190° F. for about 10seconds.
 31. A method according to claim 13, which further comprisesfiltering said juice and soluble solid fractions to provide asubstantially clear liquid.
 32. A method according to claim 31, whereinsaid filtering step is accomplished by recycling said juice through adiatomaceous earth filter.
 33. A method according to claim 31, whichfurther comprises pasteurizing said substantially clear fluid.
 34. Amethod according to claim 31, which further comprises adjusting the pHof said substantially clear liquid to substantially match the pH ofcoffee.
 35. A method according to claim 31, which further comprisesconcentrating said pasteurized clear liquid to a concentrate suitablefor freeze-drying.
 36. A method according to claim 35, which furthercomprises subjecting said adjusted concentrate to a secondpasteurization step.
 37. A method according to claim 13, furthercomprising adding at least one preservative to the nopal juice prior tofreeze-drying.
 38. A method according to claim 13, wherein saidfreeze-dried powder has a moisture content of less than about 7%.
 39. Amethod according to claim 13, wherein said freeze-dried powder is groundto a selected size prior to blending with said ground coffee beans. 40.A method according to claim 39, wherein said freeze-dried nopal powderis ground to a granule size of about 100 mesh.
 41. A method according toclaim 12, wherein said blend contains about 2 to about 30 wt % of saidground freeze-dried nopal powder.
 42. A method according to claim 41,wherein said blend contains about 5 to about 25% of said groundfreeze-dried nopal powder.
 43. A dietary supplement, comprising a nopalcactus isolate derived from the juice and/or soluble solid fractions ofnopal pads of the opuntia ficus indica and/or opuntia streptacanthalemaire variety.
 44. A dietary supplement according to claim 43, whereinsaid supplement comprises an effective amount of said isolate to reduceor maintain weight.
 45. A dietary supplement according to claim 43,wherein said supplement comprises an effective amount of said isolate toreduce cholesterol.
 46. A dietary supplement according to claim 43,wherein said isolate is derived from young nopal pads harvested prior toflowering of the plant.
 47. A dietary supplement according to claim 43,wherein said nopal pads are roasted to enhance the flavor of saidisolate.
 48. A dietary supplement according to claim 43, wherein saidsupplement is in liquid form.
 49. A dietary supplement according toclaim 48, wherein said supplement is in a form selected from the groupconsisting of a juice, coffee and tea.
 50. A method for making a dietarysupplement comprising: roasting nopal cactus pads of the opuntia genus;grinding said roasted pads; substantially separating a juice and solublesolid fractions from insoluble fractions of said ground and roastedpads; and freeze-drying the juice and soluble fractions to form apowder.
 51. A method according to claim 50, wherein said nopal pads areof a variety selected from the group consisting of opuntia ficus indica,opuntia streptacantha lemaire and combinations thereof.
 52. A methodaccording to claim 50, further comprising blending said powder withground roasted coffee beans to provide a composition suitable forbrewing coffee.
 53. A method according to claim 52, wherein saidroasting step is preformed under conditions to make the taste compatiblewith brewed coffee.
 54. A method according to claim 50, furthercomprising, prior to freeze-drying: heating said ground nopal pads toinactivate the cellulose enzyme naturally present in fresh nopal pads;filtering out the insoluble pulp from the nopal pad juice and solublesolid fractions; filtering the nopal pad juice and soluble solidfractions until the juice becomes clear; flash pasteurizing said clearjuice; concentrating said pasteurized juice to a concentration suitablefor freeze-drying; adjusting the pH of said concentrate; and subjectingsaid concentrate to a second flash pasteurization step.
 55. A methodaccording to claim 54, wherein said pH is adjusted to about 5.0.
 56. Amethod according to claim 54, further comprising adding at least onepreservative to said juice.
 57. A method for lowering cholesterol,stabilizing blood glucose and insulin levels and/or promoting healthyweight management, comprising administering a nutritional supplement orfood stuff which includes a nopal cactus isolate to someone in needthereof, in an therapeutically effective amount and at a frequencysufficient to lower cholesterol, stabilize blood glucose and insulinlevels and/or promote healthy weight management, wherein said nopalcactus isolate is derived from the juice and/or soluble solid fractionsof nopal pads of the opuntia ficus indica and/or opuntia streptacanthalemaire variety.
 58. A method according to claim 57, wherein saidnutritional supplement or food stuff in the form of coffee.
 59. A methodaccording to claim 58, wherein said person in need of loweringcholesterol, stabilizing blood glucose or insulin levels, or weightmanagement is administered between about 2 and 4 cups of said coffee perday.
 60. An item of manufacture comprising a container containing acoffee composition, said coffee composition comprising a blend of groundroasted coffee and a nopal cactus isolate, wherein the container isassociated with printed labeling advising of attributes or benefits ofthe coffee composition.
 61. An item of manufacture according to claim60, wherein said attributes or benefits are selected from the groupconsisting of lowering cholesterol, stabilizing blood glucose levels,stabilizing blood insulin levels, reducing weight, maintaining weightand combinations thereof.